INGREDIENTS pounds boneless, skinless chicken thighs
1/2 cup chopped fresh cilantro
5 tablespoons olive oil, divided
4 tablespoons freshly squeezed lemon juice
1 tablespoon lemon zest
2 tablespoons minced garlic
4 teaspoons chili powder
2 teaspoons chili pepper flakes
2 teaspoons ground cumin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
2 teaspoons instant chicken bouillon
DIRECTIONS
1. To make the Garlic Lemon Chicken Thighs: In a medium bowl, combine cilantro, 4 tablespoons olive oil, minced garlic, lemon juice, lemon zest, chicken bouillon, chili powder, chili pepper flakes, cumin, salt, and pepper. Divide the mixture into two.
2. In a gallon size Ziploc bag or large bowl, combine chicken thighs and half the marinade mixture; marinate for at least 2 hours or overnight, turning the bag occasionally. Drain the chicken thighs from the marinade.
3. Heat the remaining 1 tablespoon olive oil in a cast-iron grill pan over medium-high heat. Add chicken thighs to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165ºF (74ºC), about 4-5 minutes per side.
4. Serve immediately the Garlic Lemon Chicken Thighs with the remaining lemon-garlic-cilantro mixture on the side. Enjoy How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs our first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. C.G
